Huevos Rancheros Pork Chili Colorado
Source of Recipe
Squatter's Pub Brewery
List of Ingredients
1 1/4 pounds pork
2 cups diced yellow onions
1 1/2 tablespoons fresh crushed garlic
1 can (12 ounces) crushed tomatoes
1 can (12 ounces) diced jalape-os
1 can (12 ounces) diced green chiles
1 1/2 tablespoons cumin
1 tablespoon salt
4 cups water
3/4 cup roux (see note below)
Recipe
Parboil pork. Drain and rinse; dice and set aside. SautZ onions and garlic. In a blender or food processor, purZe tomatoes and jalapenos.
Combine all ingredients except roux in a large saucepan. Heat to a boil on medium heat; simmer long enough for flavors to meld. Thicken with roux and serve with Huevos Rancheros.
Note: For roux, measure equal parts unsalted butter and flour (ie., 1 cup of each). Melt butter in a saucepan. Add the flour and stir constantly to avoid browning. Cook until the mixture starts to "grow" a little and is the consistency of wet sand.
To make Huevos Rancheros (per serving):
3/4 cup Pork Chili Colorado
3/4 cup refried or black beans
2 white corn tortillas
3 ounces Monterey jack cheese, grated (about 1/2 to 3/4 cup)
2 eggs, fried over-easy
Fry tortillas in hot oil until crispy. Put on a plate, top with hot refried beans (we dilute ours a little so they're not so thick) or black beans, Pork Chili Colorado and cheese. Put under the broiler until cheese melts. Top with fried eggs and serve with a smile!
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